Stuffed Poblano Recipes

I prepared stuffed Poblano peppers in three steps. First, I cooked balsamic shallots until they were very soft and turned almost into a compote. Then, I cooked ground beef in chipotle fig sauce and mixed in plump and chewy farro berries. The last step consisted of stuffing the beef mixture into halved Poblano peppers and baking in the oven until golden.

Today, I used Bellindora balsalmic fig vinegar in this dish. The flavor is wonderful and I think the addition of dried fig spread added more sweetness to the sauce. These vinegars are so versatile!

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